Elegant, fresh, and full of Mediterranean flavour, this red-and-green pesto terrine is perfect for a buffet, a summer lunch, or a refined starter. Layers of Benso Pesto Genovese et de Benso Pesto Rosso create a delicious contrast, while a drizzle ofBenso Organic Extra Virgin Olive Oil ensures a smooth texture and rich Mediterranean aromas. Prepared in advance, this terrine slices beautifully and impresses both with its striking appearance and its delicious taste.
Ingredients (Serves 6–8)
- 300–350 g dried tiny pasta (orzo/risoni, acini di pepe, or another soup pasta)
- 250 g fresh cream cheese
- 300–400 g cooked chicken breast, finely diced
- 3 hard-boiled eggs, diced
- 100 g grated Parmesan
- 150 g of pesto alla genovese
- 150 g of pesto rosso
- 3 tbsp chopped chives
- 5–6 gelatin leaves (or equivalent powdered gelatin)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- Toasted pine nuts
Method
Cook the small pasta shapes in a large pot of salted boiling water until al denteDrain, rinse briefly with cold water, and toss with a drizzle of olive oil to prevent sticking.
Let cool completely. Allow the cream cheese to soften at room temperature.
Allow the cream cheese to soften at room temperature. Soak the gelatin sheets according to the manufacturer's instructions. Squeeze out the excess water, then dissolve the sheets in a small amount of hot water.
Stir a few spoonfuls of the cream cheese into the gelatin mixture to temper it, then combine this mixture with the remaining cream cheese until smooth and uniform.
In a large mixing bowl, combine the cooled pasta, cooked chicken, hard-boiled eggs, grated Parmesan, chives, and the cream cheese-gelatin mixture. Season with salt and pepper to taste.
Divide the mixture into two equal portions. Stir the Pesto Genovese into one half and the Pesto Rosso in the other.
Line a cake pan with plastic wrap. Spread the green pesto mixture into the bottom of the pan, then add the red pesto mixture on top. Gently press down each layer to eliminate any air pockets. Smooth the surface and, if desired, coat it with a thin layer of pesto mixed with a little olive oil.
Optionally, sprinkle with a few toasted pine nuts and chopped fresh herbs. Cover and refrigerate to set for at least 6 hours, preferably overnight. Gently unmold onto a serving platter and remove the plastic wrap. Slice thickly and serve well-chilled, accompanied by a crisp green salad, cherry tomatoes, and toasted country-style bread.
Optional:
Brush the surface with a mixture of 2 tablespoons of pesto rosso and 1 tablespoon of oil, and sprinkle with tomatoes and pine nuts.
Benso Tip
For an even more elegant finish, drizzle the terrine with Crème Balsamique 6 ans d’âge Benso or with Benso organic balsamic vinegar, just before serving. Their delicate balance of sweetness and acidity perfectly complements the richness of the pestos and the chicken. Finish with a handful of toasted pine nuts and a few sprigs of fresh thyme for extra texture and freshness.
Bon appétit !